| Serves: 4
Cooking time (approx.): minutes
Style: Indian Vegetarian (Gujarati)
8 cups cooked rice
2 cup(s) sprouted field beans (surti vaal dal)
1 teaspoon(s) cumin seeds
½ teaspoon(s) each of asafoetida and turmeric powder
2 clove(s)
1"stick cinnamon
2 green chilli(es) chopped
1 teaspoon(s) red chilli powder or to taste
4 tablespoons oil
salt to taste
grated fresh coconut (optional) and chopped coriander leaves to garnish
- Drop the sprouted field beans in boiling water. Cook for 8 minutes or till they are fully cooked. Keep aside.
- Heat the oil in a heavy - bottomed vessel till it is very hot. Add the cumin seeds and let them splutter. Now add the clove(s), cinnamon, green chilli(es), red chilli powder, asafoetida and turmeric powder. Stir fry on medium / low level for about 2 minute(s).
- Now, add the rice, the cooked sprouted field beans and salt. Mix well. Cover and keep on low heat for about 10 minutes.
Garnish with grated coconut (optional) and chopped coriander leaves.
Serve hot immediately with: Eggplant and Potato Curry (Vagan Bateta nu Shak) or any other curries of your choice. |
